Try this Sous Vide Egg Bites with Roasted Red Peppers recipe, or contribute your own.
Suggest a better descriptionPlace a cooling rack on the bottom of the container your using so the water circulates completely around the jars. Heat sous vide to 172F.
Combine the eggs, cottage cheese, cream, salt, and pepper into a blender. Blend on medium speed until very smooth and combined (don't put on high speed as the heat from the blades may start to cook the eggs).
Lightly grease the jars with oil. Divide the peppers between the jars. Pour the egg mixture 3/4 full, or just below the screw lines on the jar.
Place the lids on the jars, but not too tight or the jars will burst. Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
When the water comes to temp, place the jars on the rack in the water bath and cook for 1 hour. Remove from water to a cooling rack and allow to cool enough to touch. Eat immediately, or refrigerate up to 1 week.
To reheat, remove lid and microwave for 45-60 seconds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 20 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 742.5mg | 26 % | |
Potassium 95.2mg | 3 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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